Macher kochuri Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine all-purpose flour, ghee, salt, and water to make a soft dough.
• STEP 2.Cover the dough and let it rest for 30 minutes.
• STEP 3.Meanwhile, prepare the fish filling by marinating the fish fillets with turmeric, red chili powder, ginger-garlic paste, and salt.
• STEP 4.Heat oil in a pan and sauté onions until golden brown. Add ginger-garlic paste and cook until fragrant.
• STEP 5.Add the marinated fish fillets and cook until they are cooked through and flaky. Remove from heat and let it cool.
• STEP 6.Divide the dough into small balls and roll them into thin discs.
• STEP 7.Place a spoonful of the fish filling in the center of each disc and fold it into a half-moon shape, sealing the edges.
• STEP 8.Heat oil in a deep pan and fry the stuffed kochuris until golden brown and crispy.
• STEP 9.Serve hot with chutney or curry.

Cooking Tips

• Make sure to rest the dough for 30 minutes to allow it to become soft and pliable.
• You can use any boneless fish fillets of your choice for the filling.
• Adjust the spice level according to your preference by adding more or less chili powder.
• Serve the Macher Kochuri immediately after frying to enjoy its crispy texture.

Storage and Serving

• Macher Kochuri is best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the kochuris in a preheated oven or toaster oven to restore their crispiness before serving.